Veggie Noodle With Peanuts Sause

This spicy, delicious, and incredibly healthy low carb pasta meal

with vegetable spaghetti made of zucchini and carrots, 5-calorie noodles, and crispy tofu as a protein source is quick and easy Asian veggie noodle bowl with creamy Thai peanut sauce! As an alternative to a salad, it's the ideal low-carb supper!

Ingredients

• 8.5 oz (240 g) 5-calorie-noodles or any other cooked noodles of your choice

• 2 zucchini

• 2 carrots

• 1 red bell pepper

• 10.6 oz (300 g) mushrooms or other mushrooms

• ½ bunch of spring onions or 1 regular onion

• 3-4 of garlic cloves

• 1 small piece of ginger

• 7 oz (200 g) firm tofu

• ½ tsp kukuma

• 2-3 tbsp sesame or peanut oil

• 2-3 tbsp soy sauce or tamari (if gluten-free)

• 1 recipe peanut sauce

For garnish (opional)

• roasted peanuts

• sesame seeds

• fresh herbs e.g. Thai basil, mint or coriander

• limes

Instructions

Spiralize zucchini and carrots into spaghetti using a spiral slicer. Cut red bell peppers into thin strips. Slice mushrooms and spring onions. Peel and finely chop garlic. Peel the ginger and chop finely as well.

Drain the tofu well, then wrap in paper towels and squeeze out any excess liquid. Then cut into cubes and marinate with turmeric (optional).

Heat one tablespoon of oil in a large frying pan. Sauté the spring onions, garlic and ginger briefly. Then remove and set aside.

Heat another tablespoon of oil in the same pan and fry the tofu until crispy on all sides. Then remove and set aside.

Heat the remaining oil and sauté the mushrooms for about 3-4 minutes. Add the crispy tofu, deglaze with soy sauce and stir to coat until everything gets a nice brown color.

Now add the zucchini noodles, carrot noodles and red bell pepper strips and sauté until they are softened but still crunchy.

Drain the 5-calorie-noodles and stir them into the veggies along with the fried spring onion, garlic and ginger mixture.

Make the peanut sauce according to this recipe (you can also prepare it ahead and use it for other dishes too). Add the sauce to your noodle stir-fry and toss to coat.

Serve the peanut veggie noodles in bowls or on plates and garnish with chopped peanuts, sesame seeds, fresh herbs and lime wedges on the side, if desired.

Enjoy!

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